Recipe - Fried Fruit Pies

PASTRY
2 One half cup Allpurpose flour
2 One half tablespoon Safflower oil
4 tablespoon Sugar (optional)
One fourth teaspoon Salt (optional)
1 cup Ice cold water

FILLING
One half pound Dried apples, peaches, pears
or apricots
1 cup Sugar
One half teaspoon Cinnamon
One half teaspoon Lemon juice
One half Stick allvegetable
margarine

Although the percentage of fat in this recipe is high, the fat is
polyunsaturated safflower oil, better for heart health than solid
shortening. Also, you can cut fat by baking the pies instead of frying
them. From African American Family Cookery, by Howard Paige (Aspects
Publishing).

Add salt and sugar to flour, then add oil. Mix until mixture becomes mealy,
while adding cold water. Form into a ball and put into a plastic bag. Place
into refrigerator for 1530 minutes.

Boil dried fruit in 23 cups water until soft. Drain. Beat fruit with fork
until consistency of applesauce. Add sugar, cinnamon, lemon juice and
margarine. Mix together and refrigerate for 20 minutes.

Roll out pastry on lightly floured board, roll to about 14 " thickness. Cut
out pieces with a small saucer, or to whatever your desired sizes are.
Place 1 tablespoon of filling slightly offcenter. Fold over dough forming
a crescent, seal down edges together (use a fork, if desired). Preheat a
skillet with 1 cup of vegetable oil at medium temperature. Cook pies in hot
oil, turning over after 5 minutes. Drain on paper towels. Serve hot or
cold. Makes 1520 small pies.

Per serving: 261 calories; 13.1 g fat (0.9 g saturated fat; 45 percent
calories from fat); 0 mg cholesterol; 90 mg sodium.

Posted to FOODWINE Digest 26 Jan 97 by "~Paradise Manifest (by way of
~ParadiseManifest on Jan 26, 1997.